These persian omelettes are known as Kuku or Kookoo and would usually be baked in the oven. They are traditionally served at New Year and you can use any herbs you like in addition to parsley. The recipe is from ” A New Book of Middle Eastern Food” by Claudia Roden which remains one of my go to cook books, even after all these years.
Ingredients
- 2 leeks
- 120 g spinach
- 4-5 spring onions
- 6-8 eggs
- 2-3 tbsp parsley chopped
- 3 tbsp mixed fresh herbs chopped
- 2 tbsp walnuts chopped (optional)
- 2 tbsp raisins optional
- salt and black pepper
- 2 tbsp softened butter
Servings:
Instructions
- Wash the vegetables, dry them and chop them very finely. Beat the eggs in a large bowl, add the chopped vegetables, parsley and mixed herbs, and a few chopped walnuts or raisins if liked. Season to taste with salt and pepper, and mix well.
- Butter an ovenproof dish and pour in the egg mixture. Bake in a slow oven (160C/gas mark 3) for 45 minutes, covering the dish for the first 30 minutes. The vegetables should be tender and the eggs set, with a golden crust on top.
- Alternatively, cook the kuku in a large frying pan like an omelette, and when the eggs have almost set, brown the kuku under a hot grill or turn out on a plate and slip back into the pan to colour the underside.
- Serve hot or cold accompanied by yoghurt. I like to serve this as part of a mezze, or with salad, but it could also be served as a starter.
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